Is there still a place for the family farm in the U.S. economy? Waters says there needs to be.

When world-renowned chef Alice Waters brings her culinary revolution to the Aspen Ideas Festival this week attendees from all over the world will have a chance to experience the artisan meat from a small family farm in Ignacio, Colorado. The “Mother of American Cooking,” as Waters has been dubbed by the New York Times, will prepare Fox Fire Farms lamb and other local, sustainably grown foods at a dinner she is preparing for Festival guests Wednesday, July 2nd. For small farms like Fox Fire, being featured by the high-priestess of sound, sustainable agriculture is more than just a dinner–it’s confirmation that despite increasing pressure from corporate agriculture and residential development, their hard work still pays off.

“We’re very excited to have Alice Waters feature our lamb shoulder and rack of lamb at her dinner, says Brent Walter, Sales and Marketing Director at Fox Fire Farms. “It’s one of the finest compliments we can receive. We’ve spent years building a farm that allows animals to live the way nature intended while producing meat that is tastier and healthier for consumers and better for the planet. It feels fantastic to have Chef Waters recognize us.”

For decades it has become more and more difficult to find local, sustainably grown food as corporations and supermarkets have replaced family farms and grocers. As consumers are forced to depend on food shipped in to supermarkets, the cost to agricultural families, our health, and the environment is rising. Food often has to travel thousands of miles in petroleum-gobbling trucks to reach the American table and hybrids raised to withstand the journey don’t have the nutritional value or taste of local foods. Alice Waters feels there’s a better way – and has been demonstrating it since she began championing local growers in the early 1970s. Jennifer Sherman, a chef at Water’s Chez Panisse restaurant in Berkley, California says, “We look for local products whenever Alice travels. It’s
a good opportunity for us to introduce the resort staff and chefs to local options they might not have considered before.”

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“Several Colorado restaurants already feature our meats,” Brent Walters says, “including The Kitchen in Boulder Colorado, C.V. Bistro in Steamboat Springs, and Terre in Longmont. We hope that being featured at the Aspen Ideas Festival will increase awareness that there are sustainable choices available and consumers can directly benefit family farms by choosing local products.”

“We’re excited for autumn too,” Sherman adds, “Fox Fire has started raising Apple Finished Pork and we can’t wait to taste it.”

To learn more about Fox Fire Farms, or to schedule and interview with Brent Walter, please call 970-563-4675 or e-mail: brent {at} foxfirefarms {dot} com.

Additional information about Alice Waters is available on the Chez Panisse website: www.chezpanisse.com/pgalice.html.

For details about the Aspen Ideas Festival, please visit www.aifestival.org or contact Stacey Pavesi at The Atlantic by e-mail at: spavesidebre {at} theatlantic {dot} com.

About Fox Fire Farms. Fox Fire Farms has been owned and operated by the Parry family since 1913. Fox Fire Farms is certified organic by the Colorado Department of Agriculture. The farm raises organic grass fed lamb, goat, beef and eggs and grapes. Owner Richard Parry is a sustainable agricultural consultant and regular contributor to The Stockman Grass Farmer. Fox Fire Farms is a member of Colorado Proud and the American Grass-Fed Association.